CARROT & LENTIL SOUP

CARROT & LENTIL SOUP

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SERVE: 2

PREP: 10 min.

Cooking Time 30 min

INGREDIENTS

50 gm. Yellow split lentil, washed and soaked

2 Small carrot, peeled and chopped

1 Medium tomato, skin removed and roughly chopped

2 tbsp. Olive Oil

500 ml. vegetable stock or water

1 small stick Cinnamon

½ tsp. dried coriander powder

1 tsp. white pepper

½ tsp. Dry Ginger powder

Salt to taste

1 tsp. Cumin seeds

2 tbsp. fresh parsley garnishing

METHOD

Heat the one tbsp. oil in the pressure cooker and sauté carrot and coriander powder. Add soaked lentil, cinnamon stick,ginger powder, tomatoes, white pepper and stock and cook up to 3 whistles. Remove from the heat, cool. Mash the cooked lentil with the back of ladle and add some hot water to adjust the consistency of the soup.  Discard the cinnamon stick and simmer again for 3-4 minutes. Temper with oil and cumin. Serve hot.

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